{"id":23816,"date":"2026-09-30T12:43:24","date_gmt":"2026-09-30T19:43:24","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=23816"},"modified":"2026-10-09T14:43:53","modified_gmt":"2026-10-09T21:43:53","slug":"easy-sandwich-bread","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/easy-sandwich-bread\/","title":{"rendered":"Easy Sandwich Bread"},"content":{"rendered":"

Sandwich Bread Ingredients<\/h2>\n

You need 7 ingredients\u2014practically the same as my homemade cinnamon swirl bread<\/a> but less sugar. Likewise, they\u2019re basically the same ingredients as my soft dinner rolls<\/a> too, but in order to bake a bread that rises tall and has legitimate structure, we\u2019ll leave out some of the fat. Swap some of the milk for water and leave out the egg.<\/p>\n

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  1. Water: <\/strong>Liquid activates yeast. I use mostly water in this dough because we need a bread that has structure. Using all milk, like I do for my dinner rolls, would yield a flimsy bread without much texture.<\/li>\n
  2. Milk: <\/strong>To make a soft bread, you need fat in the dough so make sure 1\/4 cup of the liquid is milk. Low fat milk works too, but whole milk produces phenomenal texture.<\/li>\n
  3. Yeast:\u00a0<\/strong>You can use active dry yeast or instant yeast. If using active dry, the rise times will be a bit longer. I recommend Platinum Yeast from Red Star<\/a>, which is an instant yeast blended with natural dough improvers. It\u2019s my go-to for all bread.<\/li>\n
  4. Sugar:\u00a0<\/strong>Sugar feeds the yeast, increases its activity, and tenderizes the dough.<\/li>\n
  5. Butter:\u00a0<\/strong>Butter promises a flavorful loaf. I tested this recipe with melted butter, softened butter, and even olive oil. We liked the loaf made with softened butter the best because it had pronounced buttery flavor and a softer (yet still sturdy) interior.<\/li>\n
  6. Salt:\u00a0<\/strong>You can\u2019t make flavorful bread without salt!<\/li>\n
  7. Flour:<\/strong> You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier crust. There are no other changes to the recipe if you use bread flour. For best taste, I highly recommend bread flour. It\u2019s what I always use when I make artisan bread<\/a>. If you wish to use whole wheat flour, follow my recipe for whole wheat bread<\/a> instead.<\/li>\n<\/ol>\n
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    Sandwich Bread<\/h2>\n
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    5 Stars <\/span> <\/i> <\/span> 4 Stars <\/span> <\/i> <\/span> 3 Stars <\/span> <\/i> <\/span> 2 Stars <\/span> <\/i> <\/span> 1 Star <\/span> <\/i> <\/span><\/span><\/span> 4.9<\/span> from 1185<\/span> reviews<\/span><\/span><\/div>\n<\/div>\n<\/div>\n
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